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TRADITIONAL DISHES

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Caldo Verde is a traditional soup from the Minho region, often enjoyed as a starter or as a light late-night meal. Made with potatoes, cabbage, olive oil, and slices of chouriço sausage, it offers a comforting and wholesome flavor that embodies the essence of Portuguese home cooking. Despite its simplicity, Caldo Verde holds a prestigious place in Portuguese cuisine, having been named one of the country's 7 Wonders of Gastronomy.

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Bacalhau is probably the most famous dish in Portugal. It is dried and salted cod that can be prepared in many ways. There are said to be over 1000 recipes for salt cod in Portugal. Portuguese fishermen have caught cod for more than 500 years at the cost of Newfoundland and Greenland. Today, a lot of the cod prepared in Portugal, comes from Norway. One of our favorites is Bacalhau com Broa, cod topped with a crust of cornbread mixed with garlic and olive oil and then baked.

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Feijoada is a hearty Portuguese stew made with beans, typically black or white, and a variety of meats, such as pork, beef, and sausage chorizo, and morcela, giving it a rich flavor. Traditionally served with rice, Feijoada is a popular meal for family gatherings and festive occasions, especially during the colder months. Its robust taste showcases the depth of Portuguese culinary traditions.

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Sarrabulho is a traditional dish from the Minho region, particularly celebrated in Ponte de Lima, known for its rich and distinctive flavor. It features a variety of meats, slow-cooked in a sauce enriched with blood, which is mixed with rice. Adding blood gives the rice a dark color and a creamy texture. Seasoned with garlic, bay leaves, paprika, and occasionally a hint of cinnamon, the dish has a warm, aromatic flavor profile. 

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Polvo à Lagareiro is a classic Portuguese dish that shows the country's love for fresh seafood, especially octopus. This dish is known for its simplicity and rich flavors, achieved by baking tender octopus with generous amounts of olive oil, garlic, and sometimes onions. This dish pairs well with a simple green salad and crusty bread, which can be used to soak up the delicious garlic-infused olive oil.

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Rojões à Minhota is a traditional dish from the Minho region. It features tender pieces of marinated pork fried until golden and flavorful. The pork is usually marinated in garlic, wine, and bay leaves, allowing the flavors to penetrate the meat. After marination, the pork is slow-cooked and then fried, creating a deliciously crispy exterior while remaining juicy and tender inside. This dish is often served with fried or roasted potatoes and rice.

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Frango Assado is a beloved Portuguese dish that consists of grilled chicken, often marinated with garlic, olive oil, and various herbs for a flavorful and aromatic meal. The chicken is traditionally cooked over charcoal, giving it a crispy, golden skin while maintaining tender, juicy meat. It's commonly served with sides like rice, fries, and salad. A popular variation is frango assado com piri-piri, where the chicken is spiced with a fiery piri-piri sauce made from chili peppers, adding an extra kick to the dish.

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Francesinha consists of two slices of white bread filled with layers of various slices of meat, such as cured ham, sausage, and steak. The whole thing is smothered in melted cheese and a special tomato and beer sauce. Sometimes it comes with a fried egg on top, too. French fries usually accompany the Francesinha.

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Bochechas de Porco Preto, or Iberian Black Pork Cheeks, is a traditional Portuguese dish made of meat from the cheeks of the porco preto (black Iberian pig). To prepare this dish, the pork cheeks are typically slow-cooked to achieve a melt-in-the-mouth tenderness. They are seasoned with garlic, bay leaves, and sometimes rosemary or thyme, then braised in red wine. Potatoes, either roasted or mashed, and seasonal vegetables, such as carrots or green beans, often accompany the Bochechas de Porco Preto.

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Seafood plays a central role in the culinary traditions of Minho, with its rich coastline along the Atlantic Ocean. The cold, nutrient-rich waters of the Atlantic provide fantastic fresh seafood. Common seafood includes sardines, octopus, crab, shrimps, clams, mussels, and a variety of fish such as sea bass and cod. In coastal towns, seafood is often prepared using simple methods that highlight the freshness of the ingredients, such as grilling, boiling, or stewing.

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Arroz de Marisco is a traditional Portuguese seafood rice dish, especially popular in coastal regions like Minho. It is made with fresh seafood, such as shrimp, clams, mussels, squid, and lobster. The seafood is cooked with rice in a flavorful broth made from garlic, onions, tomatoes, and fresh herbs like cilantro, often with white wine. What makes arroz de marisco stand out is its creamy texture, similar to a risotto, with the rice absorbing the natural flavors of the seafood and the aromatic broth.

Peixe grelhado is a popular dish in Portuguese cuisine, showcasing the country's access to fresh fish from the Atlantic Ocean. The term "peixe grelhado" refers to any fish that is grilled, often seasoned lightly with olive oil, salt, and lemon to highlight its natural flavors. The fish is typically prepared over an open charcoal grill, which gives it a smoky, crisp skin while keeping the inside tender and juicy. Peixe grelhado is often served with sides like boiled potatoes, steamed vegetables, or a fresh salad and drizzled with more olive oil and lemon before serving.

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Lampreia à Bordalesa is a traditional Minho dish that features lamprey . It is prepared in a rich, flavorful sauce with red wine, onions, garlic, and spices. Lampreia à Bordalesa is a highly seasonal and regional delicacy, enjoyed primarily during the lamprey fishing season, which runs from late winter to early spring. It is a part of Portuguese culinary tradition, particularly in river towns like Ponte de Lima, where the lamprey has been a local favorite for centuries.

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